Ingredient spotlight · 4 min read · June 2026
Ceremonial Uji Matcha: From Shaded Leaves to Your Cup
Calm focus and traditional stone-ground craft.
For an afternoon focus session, when you want to stay alert without espresso jitters, our ceremonial matcha from Uji, Kyoto is the natural answer.
01Shade and sweetness
The tea bushes are shaded under bamboo for weeks before harvest. Less sunlight raises chlorophyll and L-theanine, which gives matcha its deep green color and rounded, savory sweetness.
02Granite stone milling
Only the tender first-flush leaf, called tencha, is slowly ground on traditional stone mills so the powder never overheats.
03How we whisk and serve
We whisk 2.5 g of sifted matcha with 70°C water using a bamboo chasen until a creamy jade foam forms, then pour it over chilled milk.
